Raarha Meat

Name: Raarha Meat
Prep time: 2 h
Cook time: 1 h 45 min
Total time: 3 h 45 min
Cuisine: Indian
Ingredients: 250 g/1½ cups Onions; 2 Bay Leaves; 4 Black Cardamom; 10 Green Cardamom; 150 g/¾ cup Ghee; Salt; 150 g/⅔ cup Yoghurt; 1.2 kg/2⅔ lb Spring Lamb (assorted cuts); 10 g/2 tsp Cumin powder; 4 Whole Red Chillies; 20 g/2 Tbs Ginger; 20 g/2 Tbs Garlic; 3 g/½ tsp Turmeric; 400 g/¾ cup Tomatoes; 25 g/5 tsp Coriander powder; 5 g/1 tsp Red Chilli powder; 50 g/3 Tbs Ginger paste; 50 g/3 Tbs Garlic paste

Preparation info

Serves:
4

Difficulty
Medium
Ready in
4 hr

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

To establish their credentials as amateur chefs, the men of the Punjab love to prepare this lamb delicacy. It is also a classic example of the art of bhunao in Indian cooking.

Ingredients

1.2 kg/2⅔ lb Spring Lamb (assorted cuts)
150 g/⅔

Asia
India
Punjab
Main course
Gluten-free

Method

Preparation

THE LAMB: Clean and cut breast and saddle into 1½-inch chunks; clean chops.

THE MARINATION: Whisk yoghurt in a large bowl, add salt, mix, and leave the lamb in this marinade for at least 90 minutes.

THE VEGETABLES: Peel, wash and chop onions. Wash and chop tomatoes. Scrape, wash and roughly chop ginger. Peel and roughly chop garl